These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, whisk together sorghum flour, tapioca starch, potato starch, baking powder, sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring, just until soft sticky dough forms.Turn dough out onto parchment or waxed paper; form into 6-inch (15 cm) long log. Cut into 6 rounds; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Bake in 450ºF (230ºC) oven until light golden, about 14 minutes.
Nutritional facts Per biscuit: about
- Sodium 326 mg
- Sugars 2 g
- Protein 2 g
- Calories 157.0
- Total fat 8 g
- Potassium 79 mg
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 10.0
- Vitamin A 7.0
